by Renee Lindstrom, GCFP–Living in Natures Love Lifestyles insideawareness.com
A local #yyj grocer recently had a sale on Kombucha products that included one with natural beet flavouring. The beets created a strong earthy taste. This sale coincided with the hottest summer weather in our area and this beet flavoured Kombucha turned out to be a refreshing drink during the hottest heat of the day.
A recipe for Beet Kvass came up when searching for a recipe to ferment beets. Reading it I learned one of its benefits is that it is more hydrating than water. Beets are high in betacyanin that can increase the oxygen-carrying ability of the blood. I read that Beet Kvass can balance out electrolytes like any sports drink without the preservatives and sugars. Curiosity led to exploring this and now there is Beet Kvass fermenting on the kitchen counter!
Unfortunately the recipe I followed did not mention to leave the skins on the beets. This delicate bacteria is necessary to improve the fermenting process.
The ingredients are simple.
- Beets (unpeeled) – 3 or 4
- Salt – 1 to 2 tablespoons
The fermentation process is simple:
- Wash and cut beets into 1/2 inch chunks unpeeled.
- Add to gallon jug
- Add water leaving 1/2 inch at top
- Add 1 – 2 tablespoons of sea salt
- Seal the jar and set aside
The recipe I am trying suggests to let it ferment for 2 to 3 days however this is with special fermenting lids. Other recipes using traditional mason jar lids are suggesting 1 and 1/2 weeks. I will begin with the 2 to 3 days and adjust future batches depending upon the outcome (remembering to leave the skins intact).
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Here are the lids I purchased to make fermentation easier. It came with a pump to burp the jars that makes it easy and efficient.
by Renee Lindstrom, GCFP–Living in Natures Love Lifestyles @insideawareness.com
Home made sauerkraut
After only 12 days of fermenting green cabbage here is this wonderful tasting mild sauerkraut with a nice taste and colour.
I am familiar with a stronger tasting sauerkraut yet now recognize that a milder flavour has more appeal. If I had left it to ferment longer I imagine the taste would be stronger.
Now I am excited to try fermenting another batch experimenting with another favourite flavour. Today I intend to add some fresh ginger together with the cabbage to explore the two flavours together.
Until that’s ready though I am enjoying adding this sauerkraut to foods that wouldn’t be the same without it now. Not a regular connoisseur of smokies I now find them irresistible with the combination.
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Here are the lids I purchased. It came with a pump to burp the jars that makes it easy and efficient.
Did you know that eating 22 almonds a day provides you with the daily recommended dose of magnesium?
Almonds soaking in water
I have begun soaking 22 almonds in water daily to snack on throughout the day. Dry almonds are difficult to digest and this last batch has a skin on them that when eaten dry it causes cramping. The water puffs them up and there is no trouble digesting them.
The nutrients in almonds are slowly released so I am finding that not only am I getting much-needed magnesium, my cravings are being curbed. It’s also supporting my weight loss with the added protein and fiber in them.
This great new habit is a benefit to my diet!